Different pie crust technique

"Bob (this one)" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

The usual direction for making pie crust is to cut the shortening into
the flour. That results in small flakes or mealiness (still acceptable)
depending on the fat used and the method of dispersal.

A friend showed me a different approach to making the crust. I've done
it and it works wonderfully. Rather than cutting the fat into the flour
(and salt, sugar or whatever else you put into it), I've been cutting
the (very cold) fat into small cubes, tossing it with the (very cold)
flour to coat and keep separated, adding a little ice water, and then
dumping the whole thing on the counter.

The point in making a crust is to get little bits of fat scattered
throughout the flour matrix for the distinctive texture of pie crust.
Traditional approaches have included using a pastry blender, two knives,
or fingers to break the fat into smaller pieces. Here's a new way...

Toss the fat cubes in the flour to coat and stir through. Add Then dump
the whole thing out onto a counter where you can roll it out. Roll over
the pile of stuff heavily. It'll still be powdery. Roll a few times,
then slide a pastry scraper under the edges and fold it into a small
pile. Roll again and scrape up again. The cubes of fat are being
flattened and spread through the flour. Scraping and folding keeps the
fat in sheets. Each rolling will make it all become more cohesive. After
several rollings, scrapings and foldings, you'll have a crust with the
fat dispersed in larger sheets than usual. The finished crust will be
flaky in a different way than usual. The flakes are larger. And the
crust, IME, is somewhat more waterproof.

It handles easily after the few rollings. I chill it before lining pans
with it. Gather it into a flat disk, wrap with plastic and chill for 1/2
hour. Then finish as usual. I usually roll it thicker than traditional
crusts - like 1/4 inch or so. It eats very nicely, absorbs juices
without getting soggy.

Pastorio

I have to ask, not that it will do me any good but; Do you keep your
shortening refrigerated? Maybe that's my problem baking. I would love a
nice pie crust. Just once.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

It handles easily after the few rollings. I chill it before lining
pans

with it. Gather it into a flat disk, wrap with plastic and chill for
1/2 hour. Then finish as usual. I usually roll it thicker than
traditional crusts - like 1/4 inch or so. It eats very nicely, absorbs
juices without getting soggy.

Oh my! I haven't made that for many years🙂 It was called rough puff
pastry then🙂)

On Sun, 27 Nov 2005 01:04:04 -0500, "Bob (this one)" <[email hidden]>

Quoted message said:

The usual direction for making pie crust is to cut the shortening into
the flour. That results in small flakes or mealiness (still acceptable)
depending on the fat used and the method of dispersal.

A friend showed me a different approach to making the crust. I've done
it and it works wonderfully. Rather than cutting the fat into the flour
(and salt, sugar or whatever else you put into it), I've been cutting
the (very cold) fat into small cubes, tossing it with the (very cold)
flour to coat and keep separated, adding a little ice water, and then
dumping the whole thing on the counter.

<big snip of interesting technique>

Now this is an interesting twist. It sounds somewhat akin to making
samosas in that you don't so much cut in the fat as to "mash" it in.
With samosas, of course, you do the mashing with your fingers (that
doesn't sound right!) rather than the scrape and roll method.

Hmmmm. I'm going to give it a try. I'm a pretty good pie maker
already, but always good to try something new!

Thanks, Pastorio!

TammyM

Bob (this one) said:

The usual direction for making pie crust is to cut the shortening into
the flour. That results in small flakes or mealiness (still acceptable)
depending on the fat used and the method of dispersal.

A friend showed me a different approach to making the crust. I've done
it and it works wonderfully. Rather than cutting the fat into the flour
(and salt, sugar or whatever else you put into it), I've been cutting
the (very cold) fat into small cubes, tossing it with the (very cold)
flour to coat and keep separated, adding a little ice water, and then
dumping the whole thing on the counter.

My mother had the best method: cut in 1/3 the fat, and add the
rest in big pieces and very coarsely mix, as you describe.

Doug McDonald

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The usual direction for making pie crust is to cut the shortening into
the flour. That results in small flakes or mealiness (still acceptable)
depending on the fat used and the method of dispersal.

A friend showed me a different approach to making the crust. I've done
it and it works wonderfully. Rather than cutting the fat into the flour
(and salt, sugar or whatever else you put into it), I've been cutting
the (very cold) fat into small cubes, tossing it with the (very cold)
flour to coat and keep separated, adding a little ice water, and then
dumping the whole thing on the counter.

The point in making a crust is to get little bits of fat scattered
throughout the flour matrix for the distinctive texture of pie crust.
Traditional approaches have included using a pastry blender, two knives,
or fingers to break the fat into smaller pieces. Here's a new way...

Toss the fat cubes in the flour to coat and stir through. Add Then dump
the whole thing out onto a counter where you can roll it out. Roll over
the pile of stuff heavily. It'll still be powdery. Roll a few times,
then slide a pastry scraper under the edges and fold it into a small
pile. Roll again and scrape up again. The cubes of fat are being
flattened and spread through the flour. Scraping and folding keeps the
fat in sheets. Each rolling will make it all become more cohesive. After
several rollings, scrapings and foldings, you'll have a crust with the
fat dispersed in larger sheets than usual. The finished crust will be
flaky in a different way than usual. The flakes are larger. And the
crust, IME, is somewhat more waterproof.

It handles easily after the few rollings. I chill it before lining pans
with it. Gather it into a flat disk, wrap with plastic and chill for 1/2
hour. Then finish as usual. I usually roll it thicker than traditional
crusts - like 1/4 inch or so. It eats very nicely, absorbs juices
without getting soggy.

It sounds good - and some questions:

About what were the size of the fat cubes you have used?

When you say "very cold" - do you use "floating in ice water" cold or "from
the refrigerator freezer" cold?

What oven temp(s) and time did you use to get good results with your thicker
crust of this method? (E.g, I've used the 400F-turned-down method to get the
bottom crust "done" first, ,and then a turn down to cook the fillings)

Thanks....

Quoted message said:

Pastorio

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Bob (this one)" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

The usual direction for making pie crust is to cut the shortening into
the flour. That results in small flakes or mealiness (still acceptable)
depending on the fat used and the method of dispersal.

A friend showed me a different approach to making the crust. I've done
it and it works wonderfully. Rather than cutting the fat into the flour
(and salt, sugar or whatever else you put into it), I've been cutting
the (very cold) fat into small cubes, tossing it with the (very cold)
flour to coat and keep separated, adding a little ice water, and then
dumping the whole thing on the counter.

The point in making a crust is to get little bits of fat scattered
throughout the flour matrix for the distinctive texture of pie crust.
Traditional approaches have included using a pastry blender, two knives,
or fingers to break the fat into smaller pieces. Here's a new way...

Toss the fat cubes in the flour to coat and stir through. Add Then dump
the whole thing out onto a counter where you can roll it out. Roll over
the pile of stuff heavily. It'll still be powdery. Roll a few times,
then slide a pastry scraper under the edges and fold it into a small
pile. Roll again and scrape up again. The cubes of fat are being
flattened and spread through the flour. Scraping and folding keeps the
fat in sheets. Each rolling will make it all become more cohesive. After
several rollings, scrapings and foldings, you'll have a crust with the
fat dispersed in larger sheets than usual. The finished crust will be
flaky in a different way than usual. The flakes are larger. And the
crust, IME, is somewhat more waterproof.

It handles easily after the few rollings. I chill it before lining pans
with it. Gather it into a flat disk, wrap with plastic and chill for 1/2
hour. Then finish as usual. I usually roll it thicker than traditional
crusts - like 1/4 inch or so. It eats very nicely, absorbs juices
without getting soggy.

Pastorio

I have to ask, not that it will do me any good but; Do you keep your
shortening refrigerated? Maybe that's my problem baking. I would love a
nice pie crust. Just once.

a couple hints:

Put your shortening amount in small chunks in a bowl of ice water and let it
sit to thoroughly chill, before cutting. Cut in a cold bowl.

Roll it on a pastry cloth (insulates) rather than a metal sheet or plastic
counter-top (conducts heat). Pastry cloth= THE tool for pies.

Work rapidly but don't overwork. I teach "roll just once".

Quoted message said:

Michael

--
...Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

"hob" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Bob (this one)" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

The usual direction for making pie crust is to cut the shortening
into the flour. That results in small flakes or mealiness (still
acceptable) depending on the fat used and the method of dispersal.

A friend showed me a different approach to making the crust. I've
done it and it works wonderfully. Rather than cutting the fat into
the flour (and salt, sugar or whatever else you put into it), I've
been cutting the (very cold) fat into small cubes, tossing it with
the (very cold) flour to coat and keep separated, adding a little
ice water, and then dumping the whole thing on the counter.

The point in making a crust is to get little bits of fat scattered
throughout the flour matrix for the distinctive texture of pie
crust. Traditional approaches have included using a pastry blender,
two knives, or fingers to break the fat into smaller pieces. Here's
a new way...

Toss the fat cubes in the flour to coat and stir through. Add Then
dump the whole thing out onto a counter where you can roll it out.
Roll over the pile of stuff heavily. It'll still be powdery. Roll a
few times, then slide a pastry scraper under the edges and fold it
into a small pile. Roll again and scrape up again. The cubes of fat
are being flattened and spread through the flour. Scraping and
folding keeps the fat in sheets. Each rolling will make it all
become more cohesive. After several rollings, scrapings and
foldings, you'll have a crust with the fat dispersed in larger
sheets than usual. The finished crust will be flaky in a different
way than usual. The flakes are larger. And the crust, IME, is
somewhat more waterproof.

It handles easily after the few rollings. I chill it before lining
pans with it. Gather it into a flat disk, wrap with plastic and
chill for 1/2 hour. Then finish as usual. I usually roll it thicker
than traditional crusts - like 1/4 inch or so. It eats very nicely,
absorbs juices without getting soggy.

Pastorio

I have to ask, not that it will do me any good but; Do you keep your
shortening refrigerated? Maybe that's my problem baking. I would
love a nice pie crust. Just once.

a couple hints:

Put your shortening amount in small chunks in a bowl of ice water and
let it sit to thoroughly chill, before cutting. Cut in a cold bowl.

Roll it on a pastry cloth (insulates) rather than a metal sheet or
plastic counter-top (conducts heat). Pastry cloth= THE tool for pies.

Work rapidly but don't overwork. I teach "roll just once".

This is such common sense in the method. About the only baking I can get
done, and it's not baking is a boxed cake mix and I can make a pretty good
quiche. I can't make the quiche crust though. I am the most baking
impaired human. I so appreciate your methodology. Truly.

Michael

--
....Bacteria: The rear entrance to a cafeteria.

All gramatical errors and misspellings due to Ramsey the cyber kitten. He
now owns all keyboards and computing devices in the household and has the
final say on what is, or is not, posted.
Send email to dog30 at charter dot net

I'll have to try this. This year I used Crisco's ?new? no transfatty
acids shortening (the brand I usually use Earthbalance shortening wasn't
available in my little town) and it did a fine job in the crust.

Ophelia said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

It handles easily after the few rollings. I chill it before lining
pans

with it. Gather it into a flat disk, wrap with plastic and chill for
1/2 hour. Then finish as usual. I usually roll it thicker than
traditional crusts - like 1/4 inch or so. It eats very nicely, absorbs
juices without getting soggy.

Oh my! I haven't made that for many years🙂 It was called rough puff
pastry then🙂)

LOL it still is. That's the way my German/Swiss grandmother used to make
pie crusts and flaky pastry.

Doug McDonald said:

Bob (this one) said:

The usual direction for making pie crust is to cut the shortening into
the flour. That results in small flakes or mealiness (still
acceptable) depending on the fat used and the method of dispersal.

A friend showed me a different approach to making the crust. I've done
it and it works wonderfully. Rather than cutting the fat into the
flour (and salt, sugar or whatever else you put into it), I've been
cutting the (very cold) fat into small cubes, tossing it with the
(very cold) flour to coat and keep separated, adding a little ice
water, and then dumping the whole thing on the counter.

My mother had the best method:

Your mother had *a different* method. Chacun a son gout...

Pastorio

Quoted message said:

cut in 1/3 the fat, and add the
rest in big pieces and very coarsely mix, as you describe.

Doug McDonald

Doug McDonald said:

Bob (this one) said:

The usual direction for making pie crust is to cut the shortening into
the flour. That results in small flakes or mealiness (still
acceptable) depending on the fat used and the method of dispersal.

A friend showed me a different approach to making the crust. I've done
it and it works wonderfully. Rather than cutting the fat into the
flour (and salt, sugar or whatever else you put into it), I've been
cutting the (very cold) fat into small cubes, tossing it with the
(very cold) flour to coat and keep separated, adding a little ice
water, and then dumping the whole thing on the counter.

My mother had the best method:

Your mother had *a different* method. Chacun a son gout...

Pastorio

Quoted message said:

cut in 1/3 the fat, and add the
rest in big pieces and very coarsely mix, as you describe.

Doug McDonald

hob said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The usual direction for making pie crust is to cut the shortening into
the flour. That results in small flakes or mealiness (still acceptable)
depending on the fat used and the method of dispersal.

A friend showed me a different approach to making the crust. I've done
it and it works wonderfully. Rather than cutting the fat into the flour
(and salt, sugar or whatever else you put into it), I've been cutting
the (very cold) fat into small cubes, tossing it with the (very cold)
flour to coat and keep separated, adding a little ice water, and then
dumping the whole thing on the counter.

The point in making a crust is to get little bits of fat scattered
throughout the flour matrix for the distinctive texture of pie crust.
Traditional approaches have included using a pastry blender, two knives,
or fingers to break the fat into smaller pieces. Here's a new way...

Toss the fat cubes in the flour to coat and stir through. Add Then dump
the whole thing out onto a counter where you can roll it out. Roll over
the pile of stuff heavily. It'll still be powdery. Roll a few times,
then slide a pastry scraper under the edges and fold it into a small
pile. Roll again and scrape up again. The cubes of fat are being
flattened and spread through the flour. Scraping and folding keeps the
fat in sheets. Each rolling will make it all become more cohesive. After
several rollings, scrapings and foldings, you'll have a crust with the
fat dispersed in larger sheets than usual. The finished crust will be
flaky in a different way than usual. The flakes are larger. And the
crust, IME, is somewhat more waterproof.

It handles easily after the few rollings. I chill it before lining pans
with it. Gather it into a flat disk, wrap with plastic and chill for 1/2
hour. Then finish as usual. I usually roll it thicker than traditional
crusts - like 1/4 inch or so. It eats very nicely, absorbs juices
without getting soggy.

It sounds good - and some questions:

About what were the size of the fat cubes you have used?

1/4 to 3/8 of an inch.

Quoted message said:

When you say "very cold" - do you use "floating in ice water" cold or "from
the refrigerator freezer" cold?

From the freezer for at least an hour.

Quoted message said:

What oven temp(s) and time did you use to get good results with your thicker
crust of this method? (E.g, I've used the 400F-turned-down method to get the
bottom crust "done" first, ,and then a turn down to cook the fillings)

375°F. If apple, until the filling is tender when stabbed through a
vent; 40 minutes or so. I usually run a strip of foil around the edge
for the first 20 minutes so it doesn't overbrown. I haven't done berry
pies with this crust yet. Pumpkin worked fine, as usual.

Pastorio

hob said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The usual direction for making pie crust is to cut the shortening into
the flour. That results in small flakes or mealiness (still acceptable)
depending on the fat used and the method of dispersal.

A friend showed me a different approach to making the crust. I've done
it and it works wonderfully. Rather than cutting the fat into the flour
(and salt, sugar or whatever else you put into it), I've been cutting
the (very cold) fat into small cubes, tossing it with the (very cold)
flour to coat and keep separated, adding a little ice water, and then
dumping the whole thing on the counter.

The point in making a crust is to get little bits of fat scattered
throughout the flour matrix for the distinctive texture of pie crust.
Traditional approaches have included using a pastry blender, two knives,
or fingers to break the fat into smaller pieces. Here's a new way...

Toss the fat cubes in the flour to coat and stir through. Add Then dump
the whole thing out onto a counter where you can roll it out. Roll over
the pile of stuff heavily. It'll still be powdery. Roll a few times,
then slide a pastry scraper under the edges and fold it into a small
pile. Roll again and scrape up again. The cubes of fat are being
flattened and spread through the flour. Scraping and folding keeps the
fat in sheets. Each rolling will make it all become more cohesive. After
several rollings, scrapings and foldings, you'll have a crust with the
fat dispersed in larger sheets than usual. The finished crust will be
flaky in a different way than usual. The flakes are larger. And the
crust, IME, is somewhat more waterproof.

It handles easily after the few rollings. I chill it before lining pans
with it. Gather it into a flat disk, wrap with plastic and chill for 1/2
hour. Then finish as usual. I usually roll it thicker than traditional
crusts - like 1/4 inch or so. It eats very nicely, absorbs juices
without getting soggy.

It sounds good - and some questions:

About what were the size of the fat cubes you have used?

1/4 to 3/8 of an inch.

Quoted message said:

When you say "very cold" - do you use "floating in ice water" cold or "from
the refrigerator freezer" cold?

From the freezer for at least an hour.

Quoted message said:

What oven temp(s) and time did you use to get good results with your thicker
crust of this method? (E.g, I've used the 400F-turned-down method to get the
bottom crust "done" first, ,and then a turn down to cook the fillings)

375°F. If apple, until the filling is tender when stabbed through a
vent; 40 minutes or so. I usually run a strip of foil around the edge
for the first 20 minutes so it doesn't overbrown. I haven't done berry
pies with this crust yet. Pumpkin worked fine, as usual.

Pastorio

TammyM said:

On Sun, 27 Nov 2005 01:04:04 -0500, "Bob (this one)" <[email hidden]>

Quoted message said:

The usual direction for making pie crust is to cut the shortening into
the flour. That results in small flakes or mealiness (still acceptable)
depending on the fat used and the method of dispersal.

A friend showed me a different approach to making the crust. I've done
it and it works wonderfully. Rather than cutting the fat into the flour
(and salt, sugar or whatever else you put into it), I've been cutting
the (very cold) fat into small cubes, tossing it with the (very cold)
flour to coat and keep separated, adding a little ice water, and then
dumping the whole thing on the counter.

<big snip of interesting technique>

Now this is an interesting twist. It sounds somewhat akin to making
samosas in that you don't so much cut in the fat as to "mash" it in.
With samosas, of course, you do the mashing with your fingers (that
doesn't sound right!) rather than the scrape and roll method.

This technique tries to avoid the melting of fat that handling with
fingers creates. The idea here is to keep the fat completely solid. When
mooshing the fat with fingers, some of it melts and moistens the flour.
Results in a different texture and mouthfeel.

Pastorio

Quoted message said:

Hmmmm. I'm going to give it a try. I'm a pretty good pie maker
already, but always good to try something new!

Thanks, Pastorio!

TammyM

Michael 'Dog3' Lonergan said:

"Bob (this one)" <[email hidden]> looking for trouble wrote in
news:[email hidden]:

Quoted message said:

The usual direction for making pie crust is to cut the shortening into
the flour. That results in small flakes or mealiness (still acceptable)
depending on the fat used and the method of dispersal.

A friend showed me a different approach to making the crust. I've done
it and it works wonderfully. Rather than cutting the fat into the flour
(and salt, sugar or whatever else you put into it), I've been cutting
the (very cold) fat into small cubes, tossing it with the (very cold)
flour to coat and keep separated, adding a little ice water, and then
dumping the whole thing on the counter.

The point in making a crust is to get little bits of fat scattered
throughout the flour matrix for the distinctive texture of pie crust.
Traditional approaches have included using a pastry blender, two knives,
or fingers to break the fat into smaller pieces. Here's a new way...

Toss the fat cubes in the flour to coat and stir through. Add Then dump
the whole thing out onto a counter where you can roll it out. Roll over
the pile of stuff heavily. It'll still be powdery. Roll a few times,
then slide a pastry scraper under the edges and fold it into a small
pile. Roll again and scrape up again. The cubes of fat are being
flattened and spread through the flour. Scraping and folding keeps the
fat in sheets. Each rolling will make it all become more cohesive. After
several rollings, scrapings and foldings, you'll have a crust with the
fat dispersed in larger sheets than usual. The finished crust will be
flaky in a different way than usual. The flakes are larger. And the
crust, IME, is somewhat more waterproof.

It handles easily after the few rollings. I chill it before lining pans
with it. Gather it into a flat disk, wrap with plastic and chill for 1/2
hour. Then finish as usual. I usually roll it thicker than traditional
crusts - like 1/4 inch or so. It eats very nicely, absorbs juices
without getting soggy.

I have to ask, not that it will do me any good but; Do you keep your
shortening refrigerated? Maybe that's my problem baking. I would love a
nice pie crust. Just once.

Chill in the fridge and cut it into pieces. Then, freeze it before using
it. Usually lard. Also butter. Freeze the shortening and the flour. Ice
water.

I also put a gallon-sized zipper bag filled with ice water on the
counter where I'm going to be rolling out the dough. Leave it there for
maybe 20 minutes before starting the crust.

Pastorio

Arri London said:

Ophelia said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

> It handles easily after the few rollings. I chill it before
> lining pans with it. Gather it into a flat disk, wrap with
> plastic and chill for 1/2 hour. Then finish as usual. I usually
> roll it thicker than traditional crusts - like 1/4 inch or so.
> It eats very nicely, absorbs juices without getting soggy.

Oh my! I haven't made that for many years🙂 It was called rough
puff pastry then🙂)

LOL it still is. That's the way my German/Swiss grandmother used to
make pie crusts and flaky pastry.

Not the same. Puff paste (both classic and rough) uses butter which has
20% water in it. When it bakes, the water flashes over to steam and
causes the puffing by forcing layers apart. In this case, there's no
water in the fat, so no steam, so no puff.

Puff pastry contains at least as much as (or, more often, more butter)
than flour. When making a rough puff paste, you add more water than for
this sort of crust. And when you roll it, you do turns like with classic
puff paste. With this crust, you spread it (it will stick to the
surface) and scrape it back up onto itself and reroll. There's no effort
to make layers as in puff paste. No turns.

Pie crust (double-crust 9-inch pie) - 3/4 cup (1 1/2 sticks)
butter/shortening, 8 ounces (2 cups) flour, 1 teaspoon salt, 1 teaspoon
sugar, 2 ounces (1/4 cup) water.

Rough puff paste - a pound of butter (4 sticks), 15 ounces of flour (4
1/4+/- cups (and 1/2 cup more for rolling it out), a teaspoon salt and a
cup of water.

Pastorio

Bob (this one) said:

I also put a gallon-sized zipper bag filled with ice water on the
counter where I'm going to be rolling out the dough. Leave it there for
maybe 20 minutes before starting the crust.

I use the whatever large hunk o' meat I'm defrosting that day.
As long as it's reasonably flat it works great.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Arri London said:

Ophelia said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

>> It handles easily after the few rollings. I chill it before
>> lining pans with it. Gather it into a flat disk, wrap with
>> plastic and chill for 1/2 hour. Then finish as usual. I usually
>> roll it thicker than traditional crusts - like 1/4 inch or so.
>> It eats very nicely, absorbs juices without getting soggy.

Oh my! I haven't made that for many years🙂 It was called rough
puff pastry then🙂)

LOL it still is. That's the way my German/Swiss grandmother used to
make pie crusts and flaky pastry.

Not the same. Puff paste (both classic and rough) uses butter which
has
20% water in it. When it bakes, the water flashes over to steam and
causes the puffing by forcing layers apart. In this case, there's no
water in the fat, so no steam, so no puff.

Puff pastry contains at least as much as (or, more often, more butter)
than flour. When making a rough puff paste, you add more water than
for this sort of crust. And when you roll it, you do turns like with
classic puff paste. With this crust, you spread it (it will stick to
the surface) and scrape it back up onto itself and reroll. There's no
effort to make layers as in puff paste. No turns.

Pie crust (double-crust 9-inch pie) - 3/4 cup (1 1/2 sticks)
butter/shortening, 8 ounces (2 cups) flour, 1 teaspoon salt, 1
teaspoon sugar, 2 ounces (1/4 cup) water.

Rough puff paste - a pound of butter (4 sticks), 15 ounces of flour (4
1/4+/- cups (and 1/2 cup more for rolling it out), a teaspoon salt and
a cup of water.

I was referring to the method not the quantities🙂

Ophelia said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Arri London said:

Ophelia wrote:

> "Bob (this one)" <[email hidden]> wrote in message
> news:[email hidden]...
>
>>> It handles easily after the few rollings. I chill it before
>>> lining pans with it. Gather it into a flat disk, wrap with
>>> plastic and chill for 1/2 hour. Then finish as usual. I
>>> usually roll it thicker than traditional crusts - like 1/4
>>> inch or so. It eats very nicely, absorbs juices without
>>> getting soggy.
>
> Oh my! I haven't made that for many years🙂 It was called
> rough puff pastry then🙂)

LOL it still is. That's the way my German/Swiss grandmother used
to make pie crusts and flaky pastry.

Not the same. Puff paste (both classic and rough) uses butter which
has 20% water in it. When it bakes, the water flashes over to
steam and causes the puffing by forcing layers apart. In this case,
there's no water in the fat, so no steam, so no puff.

Puff pastry contains at least as much as (or, more often, more
butter) than flour. When making a rough puff paste, you add more
water than for this sort of crust. And when you roll it, you do
turns like with classic puff paste. With this crust, you spread it
(it will stick to the surface) and scrape it back up onto itself
and reroll. There's no effort to make layers as in puff paste. No
turns.

Pie crust (double-crust 9-inch pie) - 3/4 cup (1 1/2 sticks)
butter/shortening, 8 ounces (2 cups) flour, 1 teaspoon salt, 1
teaspoon sugar, 2 ounces (1/4 cup) water.

Rough puff paste - a pound of butter (4 sticks), 15 ounces of flour
(4 1/4+/- cups (and 1/2 cup more for rolling it out), a teaspoon
salt and a cup of water.

I was referring to the method not the quantities🙂

But the method isn't the same, either. "With this crust, you spread it
(it will stick to the surface) and scrape it back up onto itself and
reroll. There's no effort to make layers as in puff paste. No turns."

The only similarity, and it's a rather distant one, is that at the
beginning, chunks of fat are rolled into flour. After that first
rolling, the technique departs from rough puff. Puff gets rolled out and
deliberately folded to create layers. This isn't. It's scraped up off
the work surface and compacted to be rolled again merely to incorporate
the fat, but in no special order. The whole business of making turns is
a completely different technique.

But, yes, they both begin roughly (couldn't help myself) the same way.

Pastorio